APPLE AND PEAR MERINGUE PIE

Here is what you will need:

• 1½ cups (375 ml) good quality muesli
• ¼ cup (60 ml) melted butter
• 10 ml ground cinnamon

• 4 60 g butter
• ½ cup (60 ml) brown sugar or honey
• 3 apples, peeled, cored and finely cubed
• 3 pears, peeled, cored and finely cubed
• ¼ cup seedless raisins
• 5 ml grated lemon rind
• 30 ml cake flour
• 5 ml cinnamon
• ½ cup (125 ml) cream or evaporated milk
• 1 cup (250 ml) fresh full cream milk
• 5 ml vanilla essence
• pinch of salt
• 4 jumbo egg yolks

• 4 egg whites
• a squeeze of lemon juice
• 1 cup (250 ml) castor sugar

Here is how to do it:

• Mix crust ingredients and line bottom of a large 28cm porcelain flan or pie dish.
• Place in the fridge to firm.

• Melt butter in a large frying pan, add honey, apples, pears and raisins and stir-fry over high heat until fruit is nearly cooked and liquid forms a thick syrup. 

• Remove from heat and stir in lemon rind, flour and cinnamon. 
• Beat cream, milk, vanilla, salt and egg yolks together.
• Pour over fruit mixture in pan. 
• Return pan to heat (a very low setting), stir and cook gently until custard mixture begins to set. 

• Don’t overcook as it may curdle!!
• Pour filling over crumb crust, leave until luke warm. Set oven temperature to 180°C.

• Beat egg whites in a clean glass or stainless steel bowl, using an electric hand beater.
• Add lemon juice and beat until egg whites form stiff peaks.
• Add the sugar, 15 ml at a time, beating well after each addition.
• Spoon meringue mixture over filling.
• Spread meringue over filling and over edge of crumb crust to prevent it from shrinking away during baking.
• Fluff meringue with a flat spatula to form peaks. Bake at 180°C for 20-25 minutes until golden on the outside, it will still be soft inside. 
• Serve warm or cold.

 

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